← All recipes

🍽️ Chicken Salad with Apples and Walnuts

390 kcal · 30 min · 4 servings

Ingredients

• 0.5 head Lollo bionda
• 0.5 head Lollo Rosso (or head lettuce)
• 60 g dried cranberries (4 tbsp)
• 6 tbsp apple juice
• 2 apples
• 1 tbsp lemon juice
• 50 g walnut kernels
• 400 g smoked chicken breast fillet (cooked)
• 2 stalks celery
• 200 g yogurt (1.5% fat)
• 40 g sour cream (2 tbsp)
• 2 tbsp apple cider vinegar
• 1 tbsp sunflower oil
• salt
• pepper
• 1 pinch sugar

Instructions

1. 1. Wash the salad leaves thoroughly.
2. 2. Dry the salad using a salad spinner or a kitchen towel.
3. 3. Tear the leaves into bite-sized pieces.
4. 4. Soak the cranberries in apple juice.
5. 5. Wash the apples thoroughly.
6. 6. Quarter the apples.
7. 7. Remove the core.
8. 8. Cut the flesh into small cubes.
9. 9. Drizzle the apple cubes with lemon juice.
10. 10. Heat a pan over medium heat.
11. 11. Roast the walnuts without adding extra fat.
12. 12. Remove the walnuts from the pan as soon as they smell fragrant.
13. 13. Set the walnuts aside.
14. 14. Cut the chicken breast into small cubes.
15. 15. Wash the celery stalks.
16. 16. Remove tough strings from the celery if present.
17. 17. Slice the celery into thin rings.
18. 18. Whisk yogurt and sour cream together in a bowl.
19. 19. Add vinegar and oil to the yogurt mixture.
20. 20. Season the dressing with salt and pepper.
21. 21. Add a pinch of sugar.
22. 22. Distribute the salad leaves onto four plates.
23. 23. Add the drained cranberries to the apple cubes.
24. 24. Mix the apple-cranberry mixture with the chicken cubes.
25. 25. Add the walnuts and celery rings.
26. 26. Place the salad mixture onto the prepared plates.
27. 27. Drizzle the dressing over the salad.

Nutrition per serving

• kcal: 390
• Protein: 29 g · Fett/Fat: 15 g · Carbs: 33 g